| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Main dish, Pasta/rice, Greek |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Leg of lamb or veal |
| 1 1/4 |
c |
Butter |
| 3 |
|
Med. onions, chopped |
| 1/2 |
c |
White wine |
| 1 1/2 |
lb |
Tomatoes, peeled/strained OR |
| 1 |
tb |
Tomato paste diluted with: |
| 1 |
c |
Water |
|
|
Salt & pepper to taste |
| 1 |
c |
Water |
| 3 |
c |
Raw rice |
INSTRUCTIONS
Cut meat into 2-inch cubes. Wash and wipe dry Brown meat in two-thirds
of the butter. Add onions and brown these too. Add wine, tomatoes (or
tomato paste), salt, and pepper. Cook for about 5 minutes. Addd water. Cook
until meat is tender and about 1 c. sauce remains.
Cook rice as directed on package. Melt remaining butter and add it to
rice. Place meat and sauce in bottom of a tube pan or ring mold. Add rice
and pack lightly. Turn out onto a platter so meat is on top; the sauce will
run down the sides of the rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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